Effects of drying process on total phenolics, antioxidant activity and flavonoid contents of common Mediterranean herbs
Keywords:
herbs, drying process, antioxidant activity, flavonoidsAbstract
Four different fresh and dried herb species (sage, thyme, mint and lemonbalm) were evaluated to study the effect of drying process on the total phenolics, antioxidant activity, flavonoid contents and color properties. Fresh mint had the highest contents of total phenolics (335.4 mg GAE/100 g), whereas lower levels were respectively found in sage (316.4 mg GAE/100 g) followed by lemonbalm (303.2 mg GAE/100 g) and thyme (299.2 mg GAE/100 g). Dry processing significantly decreased the phytochemical contents of all investigated herbs. Compare to air drying, total phenolics, antioxidant activity and flavonoids content in herbs decreased apparently by oven dried. Fresh mint had the highest antioxidant activity (87.46%) and flavonoids content (298.51 mg CE/100 g), while the fresh sage, thyme and lemonbalm were found to have antioxidant activity values of 86.81%, 86.56% and 85.26%, respectively. Results showed that air drying herbs contained more total phenolics, antioxidant activity, and flavonoids than oven drying herbs. Keywords: herbs, drying process, antioxidant activity, flavonoids DOI: 10.3965/j.ijabe.20150802.1496References
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[33] Vergara-Domínguez H, Roca M, Gandul-Rojas B. Characterisation of chlorophyll oxidation mediated by peroxidative activity in olives (Olea europaea L.) cv. Hojiblanca. Food Chemistry, 2013; 139(1): 786–795.
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[2] Kähkönen M, Hopia A I, Vorela H J, Rauha J, Kalevipihlaja K T, Heinonen M. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 1999; 47(10): 3954–3962.
[3] Kohlmünzer S. (ed.) Farmakognozja. PZWL, Warszawa, 2003; pp. 146–589. (in Polish).
[4] Young J E, Zhao X, Carey E E, Welti R, Yang S S, Wang W. Phytochemical phenolic in organically grown vegetables. Molecular Nutrition and Food Research, 2005; 49(12): 1136–1142.
[5] Rhodes M. The physiological significance of plant phenolic compounds. The biochemistry of plant phenolics. In Annual proceedings of the phytochemical society of Europe. UK: Oxford University Press. 1985; pp. 99–117.
[6] Zheng W, Wang S Y. Antioxidant activity and phenolic composition in selected herbs. Journal of Agricultural and Food Chemistry, 2001; 49(11): 5165–5170.
[7] Calixto B J B. Efficacy, safety, quality control, market and regulatory guidelines for herbal medicines (phytotherapeutic agents). Brazilian Journal of Medical & Biological Research, 2000; 33: 179–189.
[8] Association of Official Analytical Chemists (AOAC). Official Methods of Analysis, 11th Edition, Washington, DC. 1984.
[9] McClements D J. Estimation of steric exclusion and differential interaction contributions to protein transfer free energies in aqueous cosolvent solutions. Food Hydrocolloids, 2001; 15(4): 355–363.
[10] Hossain M B, Barry-Ryan C, Martin-Diana A B, Brunton N P. Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chemistry. 2010; 123(1): 85–91.
[11] Anwar F, Kalsoom U, Sultana B, Mushtaq M, Mehmood T, Arshad H A. Effect of drying method and extraction solvent on the total phenolics and antioxidant activity of cauliflower (Brassica oleracea L.) extracts. International Food Research Journal, 2013; 20(2): 653–659.
[12] Marinova D, Ribarova F, Atanassova M. Total phenolics and total flavonoids in bulgarian fruits and vegetables. Journal of the University of Chemical Technology and Metallurgy, 2005; 40(3): 255–260.
[13] Wojdyło A, Oszmiański J, Czemerysb R. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry, 2007; 105(3): 940–949. doi: 10.1016/j. foodchem.2007.04.038
[14] Brand-Williams W, Cuvelier M E, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 1995; 28(1): 25–30.
[15] Shan B, Cai Y Z, Sun M, Corke H. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. Journal of Agricultural and Food Chemistry. 2005; 53(20): 7749–7759.
[16] Kaur C, Kapoor H C. Anti-oxidant activity and total phenolic content of some Asian vegetables. The Journal of Food Science & Technology, 2002; 37(2): 153–161.
[17] Moqbeli E, Fathollahi S, Olfati J A, Peyvast G A, Hamidoqli Y, Bakhshi D. Investigation of soil condition on yieldand essential oil in lemon balm. South-Western Journal of Horticulture, Biology and Environment, 2011; 2(1): 87–93.
[18] Grzeszczuk M, Jadczak D. Estimation of biological value of some species of mint (Mentha L.). Herba Polonica, 2009; 55(3): 194–199.
[19] Zheng W, Wang S Y. Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food Chemistry, 2001; 49(11): 5165–5170.
[20] Yoo K M, Lee C H, Lee H, Moon B, Lee C Y. Relative antioxidant and cytoprotective activities of common herbs. Food Chemistry, 2008; 106(3): 929–936.
[21] Lim Y Y, Murtijaya J. Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods. LWT-Food Science and Technology, 2007; 40(9): 1664–1669.
[22] Felipe C, da Silva C S, Favaro-Trindade S M, de Alencar M T, Julio C B. Physicochemical properties, antioxidant activity and stability of spray-dried propolis. Kinetics, mineral content and colour characteristics of rosemary leave. Energy Convers. Manage, 2010; 49: 1258–1264.
[23] Ismail A, Marjan. Z M, Foong. C W. Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry, 2004; 87(4): 581–586.
[24] Tomaino A, Cimino F, Zimbalatti V, Venuti V, Sulfaro V, De Pasqual, A. Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chemistry, 2005; 89(4): 549–554.
[25] Nicoli M C, Anese M, Parpinel M. Influence of processing on the antioxidant properties of fruits and vegetables. Trends in Food Science & Technology, 1999; 10(3): 94–100.
[26] Rabeta M S, Vithyia, M. Effect of different drying methods on the antioxidant properties of Vitex negundo Linn. Tea. International Food Research Journal, 2013; 20(6): 3171–3176.
[27] Schieber A, Keller P, Carle R. Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography. Journal of Chromatography A, 2001; 910(2): 265–273.
[28] Davey M W, van Montagu M, Inzé D. Sanmartin M, Kanellis A, Smirnoff N, et al. Plant L-ascorbic acid: Chemistry, function, metabolism, bioavailability and effects of processing. Journal of the Science of Food & Agriculture, 2000; 80(7): 825–860.
[29] Prabha T N, Patwardhan M V. Purification and properties of polyphenoloxidase of mango peel (Mangifera indica). Journal of Biosciences, 1982; 4(1): 69–78.
[30] Sukrasno S, Fidriany, I., Anggadiredja, K., Handayani, W. A., Anam, K. Influence of drying method on flavonoid content of Cosmos caudatus (Kunth) leaves. Research Journal of Medicinal Plant, 2011; 5(2): 189–195.
[31] Inchuen S, Narkrugsa W, Pornchaloempong P. Effect of drying methods on chemical composition, color and antioxidant properties of Thai red curry powder. Journal of Natural Science, 2010; 44: 142–151.
[32] Sharma G P, Prasad S. Drying of garlic (Allium sativum) cloves by microwave-hot air combination. Journal Food Engineering, 2001; 50(2): 99–105.
[33] Vergara-Domínguez H, Roca M, Gandul-Rojas B. Characterisation of chlorophyll oxidation mediated by peroxidative activity in olives (Olea europaea L.) cv. Hojiblanca. Food Chemistry, 2013; 139(1): 786–795.
[34] Hörtensteiner S, Kräutler B. Chlorophyll breakdown in higher plants. Biochimica et Biophysica Acta (BBA)- Bioenergetics, 2011; 1807(8): 977–988.
[35] Romano G, Argyropoulos D, Gottschalk K, Cerruto E, Müller J. Influence of colour changes and moisture content during banana drying on laser backscattering. Int J Agric & Biol Eng, 2010, 3(2): 46-51.
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Published
2015-04-30
How to Cite
Rababah, T. M., Al-u’datt, M., Alhamad, M., Al-Mahasneh, M., Ereifej, K., Andrade, J., … Yang, W. (2015). Effects of drying process on total phenolics, antioxidant activity and flavonoid contents of common Mediterranean herbs. International Journal of Agricultural and Biological Engineering, 8(2), 145–150. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/1496
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Agro-product and Food Processing Systems
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